Ginger Cranberry & Walnut Crispy Beef Rolls

These Ginger Cranberry & Walnut Crispy Beef Rolls are a flavorful fusion of savory and sweet, wrapped in a crunchy golden shell. I love the combination of rich beef, zingy ginger, and bursts of dried cranberries paired with a homemade Sweet Thai Chili Sauce. They’re the kind of bite that surprises in the best way—crispy, juicy, bold, and addictive.

Why You’ll Love This Recipe

I love this recipe for how unexpected and delicious the flavors are. The chili crisp oil and ginger bring heat and warmth, while the cranberries and honey offer a subtle sweetness that balances everything out. The walnuts add just the right amount of crunch. These egg rolls are quick to prepare, easy to fry, and taste incredible with or without the homemade sauce. Whether I’m cooking for friends, meal-prepping for the week, or just craving a snack, this dish hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef rolls:
ground beef
olive oil
garlic cloves
fresh ginger
chili crisp oil
honey
dried cranberries
walnuts
fresh parsley
egg roll wrappers
cooking oil for frying

For the homemade Sweet Thai Chili Sauce (optional):
granulated cane sugar
honey
water
rice vinegar
garlic cloves
crushed red pepper flakes
paprika
flour

Directions

Make the beef filling
I heat olive oil in a skillet over medium-high heat, then brown the ground beef for about 4–5 minutes. I add in the garlic, ginger, chili crisp oil, and honey, letting everything sauté together for 2 more minutes until fully cooked. Off the heat, I stir in chopped cranberries, walnuts, and parsley.

Assemble the egg rolls
Once the filling cools slightly, I lay out the egg roll wrappers and moisten the edges with water. I spoon 2–3 tablespoons of the beef mixture into the center of each wrapper, roll them up like burritos, and seal the edges tightly.

Fry the rolls
I heat cooking oil to 350°F in a small skillet and fry 2–3 rolls at a time until they’re crisp and golden brown on all sides, about 3–5 minutes. I transfer them to a wire rack to drain and keep them warm in the oven if needed.

Make the Thai chili sauce (optional)
In a small saucepan, I combine sugar, honey, and water over medium-high heat. While that heats, I whisk flour with a little water to create a slurry. Once the sugar dissolves, I stir in rice vinegar, garlic, red pepper flakes, paprika, and the flour mixture. I simmer it for about 8–10 minutes until slightly thickened, then cool it before serving.

Servings and timing

This recipe makes 8–10 crispy beef rolls.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I’ve swapped the ground beef for ground turkey or pork with great results. I also sometimes add a few tablespoons of hoisin sauce or soy sauce for a deeper umami flavor. For a vegetarian twist, I’ve used lentils or crumbled tofu in place of beef, keeping the same flavor profile. If I want to bake instead of fry, I brush the rolls with oil and bake at 400°F for 20–25 minutes, flipping halfway through.

storage/reheating

Once cooled, I store the cooked rolls in an airtight container in the fridge for up to 4 days. To reheat and keep them crispy, I use a 400°F oven and place them on a wire rack over a pan, baking for 8–10 minutes and flipping halfway through. Microwaving works too, but the wrapper won’t stay crisp.

FAQs

Can I freeze these egg rolls?

Yes, I freeze the assembled but uncooked egg rolls on a tray, then transfer them to a freezer bag. I fry them straight from frozen—just a few minutes longer.

Can I use store-bought chili sauce?

Absolutely. When I don’t have time, I pair these with my favorite jarred Thai chili sauce, but homemade always tastes fresher and has less sugar.

Can I make these ahead of time?

Yes. I cook and cool them, then store them in the fridge. They reheat well in the oven and stay crisp if placed on a wire rack.

Are these spicy?

They have a mild heat from the chili crisp and red pepper flakes, but it’s easy to adjust. I reduce or skip the chili components if I’m serving them to kids or spice-sensitive guests.

What else can I serve with them?

I like pairing these with a crunchy Asian salad, sautéed broccoli, or even miso soup for a fuller meal. They also go great with sushi rolls or stir-fried veggies.

Conclusion

These Ginger Cranberry & Walnut Crispy Beef Rolls have become one of my favorite recipes for good reason—they’re bold, crispy, sweet, savory, and just plain fun to eat. Every bite has a little surprise, whether it’s the crunch of a walnut or the sweetness of a cranberry. They’re perfect for sharing, but I won’t lie—I’ve enjoyed plenty all to myself too.

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